Garlic fried rice is a classic accompaniment for any many feasts such as pork belly and a stew o your choice. The simplest versions just contain fried garlic and rice, but a bit of spring onion and egg really brings out the flavor.
Besides garlic, other common ingredients in this version of Japanese Garlic fried rice are butter and parsley. If you don’t like parsley, you can replace it with scallions. Also, like other fried rice recipes, you can add fried eggs.
The seasoning for Garlic Rice is usually just salt, black pepper, and a little drizzle of soy sauce.
- 300 grams cooked long-grain rice (about 2 cups)
- 2 tablespoons olive oil
- 20 grams garlic (3 large cloves, minced)
- 1/4 teaspoon salt white pepper (to taste)
- Use your hands to break up any clumps of rice.
- In a large frying pan, add the olive oil and garlic and heat over medium heat, stirring regularly to ensure even browning.
- Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color.
- Remove 1/4 of the garlic from the pan, leaving the oil behind.
- Add the rice and stir to coat evenly with the oil and garlic.
- Turn up the heat and stir-fry the rice until it’s heated through. Season with salt and pepper to taste.
- Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.